Monday, August 29, 2011

I know, I know. He's only 5 months old and not technically old enough really to call it school just yet. But, I find it confusing to call the same place "childcare" one year and then "preschool" a mere year later. To Palmer, it's all the same thing since he will be getting in the car and going to the same place for the next few years (at least that is the current plan).

So, school it is. I hope Palmer learns more exciting things than his current favorite hobby: eating his hands....

Palmer had a fabulous two months at home with Aunt Samantha, but Samantha has wrapped up her CPA exams and is ready to start her first "real" job with an accounting firm next week. And Palmer's new fall class of 5 infants kicked off this morning.

Mommy saying good bye (and you would be so proud, no tears!):

Palmer immediately got settled in with the new toys:

And mommy went straight to the "glamorous" world of television. Today's topic: hurricane preparedness. How appropriate.

Thursday, August 25, 2011

Today's monthly photo shoot was more challenging than months one thru four. Palmer is ever-moving these days and distracted by his feet, his shorts, his elephant, etc. After probably 30 snaps, I got just a few where he was actually looking up at me.

Other times, he was eating his fingers:

Or eating the elephant:

Five Month Stats:
Height: 27 inches
Weight: 18 lbs, 8 oz

Palmer is very active and Rick is convinced he needs to practice walking. As you can see, walking is not always successful... :)

I prefer Palmer sweet and cuddly. My favorite time of the day is just after he wakes up in the morning and is content with laying against my shoulder.

Tuesday, August 23, 2011

Palmer is forever entertaining us these days with his high energy in the bouncy seat we've dubbed "The Jungle". I hope this cracks you up as much as it does us. (And if it doesn't, just humor me.)

WHAT'S FOR DINNER:
BLACK QUINOA SALAD: After a a long discussion with Rick about "what the heck is quinoa??", we learned that it is a protein-packed sprouted grain from South America also known as "the gold of the Incas". Whatever. It's a fabulous healthy substitute to refined white rice and a good conductor to feature more summer produce. I added the in-season New Mexico hatch chilies to our dish for some kick. Black Quinoa Salad

Monday, August 22, 2011

Palmer has a new BFF: Sophie the Giraffe. He thinks Sophie's long neck and legs are perfect to chew these days. We haven't seen any teeth yet, but based on Palmer's increased interest in chewing, I have a feeling his little incisors will be poking out soon enough.

Sophie is a big fan of swimming:

And for those of you keeping track, Sophie has a child named "Baby Sophie". (I know, Sophie is really creative in naming her offspring!)

Wednesday, August 17, 2011

Tuesday, August 16, 2011

We introduced rice cereal last week. Overall, Palmer liked it. He made the obligatory "what the heck is this??" face and then went about his business. Until he sort of choked. Then, Rick and I panicked and realized we really needed to re-visit our infant CPR training.

We resolved to brushing up on YouTube before we introduced the cereal again. A week later, we are more educated and back at it again. As you can see from the video, Palmer is very curious and prefers to hold the spoon himself. An independent one, he is.

Palmer and Boston continue to get along famously. (AKA Palmer gets in Boston's business and Boston takes it.) Check out the sweet pictures of their budding friendship.

WHAT'S FOR DINNER:
PORK AND SCALLION POT STICKERS: This dish requires patience when filling the wrappers with the pork/veggie combo. Luckily, my sister is better at projects like these and assembled the pot stickers after I threw together the filling. I recommend picking a Sunday afternoon to put everything together, pop them in the freezer uncooked, and pull out a few as needed when you are ready to cook and eat. http://www.foodandwine.com/recipes/pork-scallion-pot-stickers

Saturday, August 13, 2011

This phrase could not be more true. I've been watching Palmer during the day and I can't believe we only have two short weeks left!

Here's what we've been up to:
We take lots of trips to the mall. Since it has been so hot outside, the mall is a great place for Palmer to get some stimulation in the nice air conditioning. Sometimes we go to the children's library "Baby Bounce" class (located at the mall):

Friday, August 5, 2011

Mirror, mirror, on the wall bed... please please make it be Fall send me to Alaska instead...

I've avoided complaining too much about the weather because a. it's summer and b. it's Texas. So, you kinda know what to expect around July/August and just have to suck it up.

But...this is absolutely absolutely out of control. Some facts for you: today is the 35th consecutive day over 100 degrees. The record is 42 consecutive days over 100 set in 1980. (My mom/mother-in-law and many of her friends are going to want to tell you about how they were all pregnant during that summer. Insert smile and nod.) Next Saturday, I have no doubt we will break the record with a 43rd day over 100 degrees.

Next fact: Dallas has broken record highs all week with a peak at one hundred and friggin ten degrees.

And look what's on the horizon:

Can't. Wait.

So, what's a mom supposed to do with her four month old (who isn't even old enough to wear sunscreen yet)?

We go WT-style, surround ourselves with friends, and get in the backyard kiddie pool.

Side note: I put some white wine in the freezer to quickly chill for the occasion. Needless to say, I forgot about it and had a wine explosion at some point overnight. Perfect.

WHAT'S FOR DINNER (to go with that exploded wine):
HONEY-JALAPENO GLAZED PORK: This dish is super easy- you just mix the ingredients for the glaze, throw them into a bag with the pork for about a day, and then bake the meat. Rick loved how spicy the meat tasted, but you can cut the peppers back (read: you Yankees that read my blog) as you see fit. Honey-Jalapeno Glazed Pork

TOMATO-AND-ASPARAGUS GNOCCHI: I made this as a side for the pork tenderloin. I served it cold, but for those of you joining us from Alaska, it would be tasty hot, too. Tomato-And-Asparagus Gnocchi

Also, if you are curious about the produce co-op that I regularly mention, here is a good read on the concept.

Parting shot of Mr. P (stuck in the pillows while I made the bed this morning):